Tuesday, March 13, 2012

Meyer Lemon Meltaways

You could make these using any citrus fruit you like. I just happened to have a bunch of Meyer lemons on hand.

You will need 3 T. of zest and 2/3 cup of juice.


In the bowl of your mixer, beat 1 1/2 C. sugar with 1 C. of softened butter.


Add 1 C. of sour cream and beat until blended and fluffy. Add 2 eggs and beat to blend.


Add 1 tsp. of baking soda, 1 tsp. of baking powder and 1/2 tsp. of salt.


Add the paddle attachment and beat in the 3 T. zest and the 2/3 C. of juice.


Beat until fluffy.


Add 4 C. of flour one cup at a time.


Place walnut sized balls of dough on a parchment covered cookie sheet. bake for 10-12 minutes at 375 degrees until they just begin to brown on the edges.

Make the frosting. Mix 1/4 C. of softened butter, 2 C. of powdered sugar, 1 T. zest and 3 T. juice.

Before going into the oven.


Right out of the oven. Frost as soon as you take them out of the oven. Place a dollop of frosting in the middle of each cookie and move it around so it coats the entire cookie .


It will create a glaze.


These melt in your mouth!